Chocolate cream pie

 
                            CHOCOLATE CREAM PIE
 
 Recipe By     : The Great American Dessert Cookbook
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pies & Pastries
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Baked 9-inch pie shell -- see Basic Crust
    1      cup           sugar
      1/4  cup           all-purpose flour
    1      tablespoon    cornstarch
      1/4  teaspoon      salt
    3      cups          milk
    2      ounces        unsweetened chocolate -- chopped
    2      ounces        semisweet chocolate, chopped, or 1/3 cup
                         semisweet chocolate chips
    4                    egg yolks -- lightly beaten
    1      tablespoon    butter -- cut in small pieces
    1      tablespoon    dark rum
    1      teaspoon      vanilla extract
    1      cup           heavy whipping cream
    1      tablespoon    sifted confectioners sugar
    1      teaspoon      dark rum
                         Garnish: Grated chocolate
 
 Prepare the pie shell according to the recipe directions. Bake and let cool
 on a rack before filling. In a heavy saucepan, combine the sugar, flour,
 constarch, and salt. Add the milk gradually, stirring constantly with a wire
 whisk to remove any lumps. Add the chopped chocolates. Cook over medium
 heat, stirring constantly, until the mixture thickens and comes to a boil;
 continue stirring and boil for 1 minute. Remove from the heat. Gradually
 stir a few tsp of the pudding mixture into the beaten yolks, mixing
 constantly until blended. When you have added about 1/2 cup, pour the yolk
 mixture back into the pan, stirring until combined. Cook, stirring
 constantly, for 2 minutes, until thick and smooth. Remove from the heat. Add
 the butter gradually. Stir in the 1 Tbsp rum and vanilla. Pour the filling
 into the baked crust. Cover the surface of the filling with plastic wrap.
 Let cool. Refrigerate for 3 to 4 hours, or until firm. The pie can be held
 in the refrigerator for up to 24 hours. Just before serving, whip the cream
 until soft peaks from. Add the confectioners sugar and 1 tsp rum and beat
 until stiff. Pipe the whipped cream on top of the pie. Sprinkle with the
 grated chocolate.
 
 YIELD: 6 to 8 servings
 
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